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pumpkin bread pudding

This bread pudding is so fantastic that I’ve decided to serve it at next month’s Thanksgiving Feast instead of pumpkin pie. It is such an easy and quick dish to make, yet so satisfying. The rich, warm custard has just the right amount of spices and pumpkin flavor. Garnished with a dollop of whipped cream and a drizzle of caramel sauce, this is the perfect fall treat!

Whisk together the rest of the ingredients in another bowl, then pour pumpkin/cream mixture over the bread. Toss to coat the bread well. Let it sit, covered, for about 30 minutes in the refrigerator to let the custard absorb into the bread.

Transfer to an ungreased 8-inch square baking dish and bake until custard is set, 25 to 30 minutes. Alternatively, for individual servings, divide and transfer to 6 ramekins.

Garnish with a dollop of whipped cream, a drizzle of caramel sauce, and a sprinkling of chopped pecans.

*Note: Since day-old bread is preferable in this dessert, I went to the “sale” section of my local Ralphs grocery store where damaged or almost expired products are discounted. I found a package of 2 small baguettes from La Brea Bakery that were a day old for .79 cents.

This looks out of this word, Daisy. I think I’m going to give it a shot this upcoming weekend. My husband has been on a pumpkin kick for some reason (its not even that time of year!). His newest obsession is a pumpkin flavored New York style crumb cake.
Always enjoy your posts; keep up the sharing/great work.

Thank you so much, Margie! I hope your husband like it. I, myself, just bought a can of Libby’s pumpkin puree. I was going to make pumpkin pie, but I might make this instead. It’s funny how we relegate pumpkin to the fall, but canned pumpkin is available year round. Please share your results.

I saw the Pumpkin Bread Pudding on another blog- “ThisModernWife” and it looked so good that I had to come and explore yours. My girlfriend loves making pumpkin cheesecake, perhaps I can give her a little competition by making this. Many of your other recipes look fantastic also, so I imagine I will be visiting regularly.

Have you ever tried this with fresh pumpkin, and if so are there any changes you would suggest, or just 1 1/2 cups of roast pumpkin mashed up?

Hello and welcome to my world. I hope you do make this recipe to surprise your gf, perhaps?

I’ve never tried this with fresh pumpkin so I couldn’t comment on it. I would think that it would be fine. Just taste the custard and adjust from there. That’s what I did with the original recipe. I didn’t think it had enough spices or pumpkin so I kept adding until I thought the custard was good enough. Let me know how it turns out if and when you make it.

This pumpkin bread looks so great! My pumpkin pie for Thanksgiving is getting boring. I am planning to serve this for the holidays. I won’t have problems looking for day old bread, my baker-friend will love to give me some…(Thanks in advance ‘Mir!) I am sharing this recipe with you!

Gotta go on record for everyone to see — this pumpkin bread pudding is amazing! I followed the recipe to the letter, but used bourbon (having a love affair with it right now) instead of Grand Mariner. Om nom nom! Will make again. Soon. And not share.

Thanks, Christine! It is really good, isn’t it? Now my family is expecting this for Thanksgiving, too. I was thinking of making a little pumpkin dessert bar and making little mini versions of different things including the bread pudding and your pumpkin honey cheesecake. There are so many awesome pumpkin treats floating around wordpress, I’m sure I can find a few more. It would be a lot of work, though….